How to Make The Best Punjabi Lachha Paratha

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Crispy, flaky, and buttery Punjabi Lachha Paratha made right at home. Master this beloved Indian bread with simple steps and pantry staples for perfect layers every time.

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Lachha paratha are soft & flaky multi-layered Indian flatbreads. These parathas are a popular bread served at Indian restaurants, and go well with the most exquisite curries! I love these parathas so much!

Traditionally, this paratha is made in a tandoori oven/Indian clay oven, but this tawa/skillet recipe captures the essence. These parathas are a step more advanced than a regular layered paratha, so if you have tried the beautiful triangular paratha yet,, check out my recipe for Classic Layered Paratha.

Stacked Punjabi lachha paratha on a white plate, showing golden-brown, flaky multi-layered flatbread texture.

What Makes This Paratha “Better” Than a Regular Paratha?

Better or not, I will leave that up to you! But more extravagant, I will 100% agree. This bread has several, I would say at least 20-30, maybe more layers! I challenge you to count, let me know in the comments down below.

Each layer is brushed with ghee and dusted with flour to ensure all of those layers, you worked so hard to develop, remain intact. And the process will take you back to your childhood. Let me explain.

Golden Punjabi lachha paratha with layered, flaky texture on blue striped cloth with rolling pin

Making the Layers

Add the atta flour and all-purpose flour into a large bowl. Add the olive oil and mix either with a spoon or with your hands. The oil is well incorporated into the flour if you see small clumps.

Dough being kneaded in a stainless steel bowl with oil streaks visible, showing the layering preparation stage.

Mixed atta and all purpose flour with olive oil in a stainless steel bowl, ready for kneading.

Begin kneading the dough by hand or by using a stand mixer. As you are kneading, gradually add water to the bowl until you have a dough that is soft but not sticky. Once the dough is prepared, transfer it to a bowl and cover it with a damp cloth or paper towel for at least 15 minutes to allow it to rest.

Dough being kneaded in a stand mixer bowl with dough hook attachment

Smooth ball of dough resting in a stainless steel bowl for Punjabi Lachha Paratha.

Balls of kneaded dough resting in a stainless steel bowl before portioning for Punjabi Lachha Paratha.

After the dough has rested, divide the dough into 3 - 4 equal portions. Roll each portion between the palm of your hands to a smooth ball. Working with one portion at a time lightly pat the dough down and dust in flour. Roll out into a disk (5-6 inches in diameter) and brush with melted ghee and dust generously with flour.

Four balls of dough on a floured granite surface during Punjabi Lachha Paratha preparation.

Rolling out paratha dough with a wooden rolling pin on a floured surface.

Three dough balls dusted with flour on a granite surface next to a wooden rolling pin.

Unbaked paratha dough ball with pleated layers visible on dark work surface dusted with flour

Then, start creating pleats, this will look just like the Japanese paper fans from your school days! These layers are then tightly rolled together and then rolled out into thin disk. The flour will help keep those layers separate, and will help the paratha to flower nicely once cooked.

Dough rolled into a thin disk with pleats, dusted with flour, showing the layered structure of punjabi lachha paratha.

Hands rolling pleated dough into a thin disk for Punjabi lachha paratha on a floured surface.

Hands rolling pleated dough into a spiral coil for Punjabi lachha paratha.

Rolled dough coil showing pleated layers for Punjabi lachha paratha preparation on a textured surface.

Repeat the same with the remaining layers and roll out into a thin disk.

Rolled paratha dough on a floured surface next to a wooden rolling pin.

Rolled paratha dough flattened into a thin disk on a floured surface with a rolling pin.

Cooking the Paratha

Heat a tawa pan on medium-high heat. Once the pan is hot, lay your paratha on the pan and cook for a few minutes, until bubbles begin to form and you begin to see the creases from the layers. Then, flip the paratha and add a touch of ghee with the help of a spoon along the sides and the top of the paratha.

Paratha cooking on a dark tawa pan with bubbles forming on the surface

Uncooked paratha on a dark tawa pan with bubbles forming on the surface, ready to be flipped.

Golden-brown Punjabi lachha paratha cooking on a dark tawa pan with visible bubbles forming on the surface.

Flip, and repeat the same on the other side. Cook until each side has light golden brown color. Repeat the same with the remaining dough.

Punjabi lachha paratha cooking on a dark tawa pan, being flipped with a black spatula, showing light golden-brown color.

Punjabi lachha paratha cooking on a dark tawa pan, showing golden-brown bubbles forming on the surface.

Cooked Punjabi lachha paratha on a tawa pan with golden brown spots and visible steam bubbles.

To serve, lightly crush the paratha to release the layers of the paratha.

Cooked lachha paratha being held in hands, showing golden-brown layers and char spots.

Hands holding a flaky layered Punjabi lachha paratha with golden brown spots, partially torn to show the crispy layers inside.

I usually save these lachha parathas for a special meal. Some of my favorite curries include:

Frequently Asked Questions

What is lachha paratha?▼

Lachha paratha is a flaky, multi-layered North Indian flatbread — the dough is pleated and coiled (like a cinnamon roll) to create its signature lachha, or layers.

How do I get the flaky layers in lachha paratha?▼

Roll the dough thin, pleat or fold it like a fan, then coil it inward like a cinnamon roll before rolling it out again. That folding-and-coiling is what creates all those flaky layers.

Why do I need to rest the dough?▼

Resting the dough under a damp cloth relaxes the gluten so it rolls out thin without springing back — key for thin, flaky layers.

What do you serve with lachha paratha?▼

Lightly crush it to reveal the layers, then serve hot with any rich curry or dal.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra